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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → No. 281 Glazed biscuit cake with cream → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 281 Glazed biscuit cake with cream recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 451.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85220.01 219.68 —   —   99.75 219.46 
Raw egg white12.0 83.09 9.97 —   —   0.9450.79 
Water—  71.50 —   —   —   —   —   
Flour, premium85.5 63.09 53.94 1.09 0.69 1.59 1.00 
Raw egg yolk46.0 55.40 25.48 28.70415.90 —   —   
Sign up84.0 50.24 42.20 82.50 41.45 —/0.80 —/0.40 
Fresh whole milk the weight ratio of fat 3.2%12.0 29.75 3.57 3.20 0.95 —/4.70 —/1.40 
Starch syrup78.0 11.83 9.23 0.30 0.04042.75 5.06 
Chicken eggs [chicken egg] [2]27.0 7.93 2.14 11.99 0.95 0.73 0.060
Cognac or dessert wine—  4.04 —   —   —   —   —   
Sign up95.0 2.64 2.51 15.00 0.40 2.00 0.050
Essence—  0.64 —   —   —   —   —   
Vanilla powder99.850.49 0.49 —   —   99.80 0.49 
Citric acid (E330)98.0 0.25 0.24 —   —   —   —   
Essence of rum—  0.15 —   —   —   —   —   
Total369.46 13.38 60.38 50.55 228.08 
Output in finished product76.7 346.18 12.5  56.58 47.4  213.71 
Mass fraction by dry matter346.18 16.3  56.58 61.7  213.71 
To the aqueous phase67.0  
List of recipes

Recipe on No. 281 Glazed biscuit cake with cream contained in handbooks:

calculations, forms, documents: